Justine Ashokar of Curry Masala, learned Indian cookery from her mother, mother-in-law, and grandmother, and she has always loved cooking and entertaining for friends and family. She deviates slightly from the traditional Indian cooking by not using oil in her curries. She prefers cooking healthy and consciously tries to avoid unnecessary fats and oils. Until opening Curry Masala, she did not have written recipes for her dishes. She actually had to cook an measure everythign that she threw into the pot for a dish!

---

Sarah Bickford attended Le Cordon Bleu Culinary School in Las Vegas, Nevada followed by her internship at Snow Basin Ski Resort ni the beautiful mountains of Utah. She is currently Head Chef at the Fireside Inn. We are thrilled to have this young and talented chef as a new instructor.

---

Michael Brick is a Fine Wine Specialist for Republic National Distributing Company, the second largest distributor of fine wine and spirits in the United States. Along with his duties as a wine representative, Michael is also the Riedel Crystal representative and instructor for western South Dakota. Riedel Crystal is known worldwide for designing the most finely tuned drinking instruments for every level of wine sophistication.

---

Carole Chiang will be returning to teach another exciting class. Carole was born near Beijing, China, and has been educated in both China and the U.S. She began teaching in 1976 and has taught throughout Europe and Japan. Carole has owned her own restaurant and has a published cookbook, "Carole Chiang's Chinese Cooking Book". She has an excellent reputation as a fine culinary teacher and talented chef.

---

Teresa Ciani is the owner/innkeeper of High Prairie Lodge, outside of Whitewood, SD. Teresa is in the process of writing her first cookbook and has taught many classes here at SITK. Using well-loved recipes Teresa pairs her varied culinary and life experiences to provide food that is organic, seasonal, and creative. Teresa and her husband, Dave, are one of the few American couples licensed to guide and outfit in Saskatchewan, Nebraska, and South Dakota.

---

Chris Coleman is recently retired from teaching at Central High School. A passionate cook, she is constantly adding recipes to her collection. Chris specializes in gourmet dishes that are relatively quick, highly flavored and nutritious. She is a 30 year member of a local gourmet club and has a fantastic reputation for serving delicious and creative vegetarian entrees.

---

Pete Franklin has been in the restaurant business for almost 30 years. He is currently owner and chef of Delmonico Grill, 609 Main Street, Rapid City. Since coming to the Black Hills in 1999 from the west coast, Pete has been active in the business community. He was the owner of Pete's kitchen in Spearfish and is a former owner of Mad Mary's Steakhouse in Spearfish.

---

Eric Gardner grew up with the best of both worlds ... his mother was a gourmet cook and his father a wine connoisseur. Hence, his interest in food and wine today! Although his main job is "meteorologist" at KOTA-TV, Eric produces and hosts Cooking with Eric every Friday morning, In the Kitchen with Eric at Someone's In The Kitchen live each Thursday noon, and Eric's Wine Minute every Tuesday and Thursday morning.

---

Mary Havener has taught several classes for Someone's In The Kitchen in the past and always adds a highly creative flare to all her endeavors. Mary has been a sushi fan for over 25 years, and we are very excited that she will be sharing her extensive knowledge of this Japanese delicacy.

---

Bonnie Henrikson and Larry Hendersonhave operated the Flying B Ranch Bed and Breakfast for 18 years. They have attended cooking classes internationally for many years. Some of their favorites include Ballymaloe in Ireland, Cordon Blue in Hawaii and Portland, and various classes in China, Thailand and Italy.

---

Colleen Lecy is Principal at St. Elizabeth Seton and a part time staff member at Someone's In The Kitchen. Prior to becoming a principal, she was also an elementary school teacher for 12 years. Colleen taught a series of cooking classes for St. Elizabeth Seton during the summer of 2005 and has taught many kids' cooking classes at Someone's In The Kitchen.

---

Roberta Lecy was the owner/operator of Pewter Place on Quincy for 5 1/2 years when she closed it in the early 1980's, after which she worked for Alex Johnson Fine Dining for several years. For many years Roberta was the Food Service Director at Westhills Village until her recent retirement. She has done catering for Someone's In The Kitchen, and we are pleased to welcome her as a new instructor.

---

Lorraine Martinez moved to Rapid City over 20 years ago from Albuquerque, New Mexico. She was a lifetime resident of New Mexico, having been born and raised in Taos. After arriving in Rapid City, she started having Christmas parties at her home featuring her specialty, Spanish cuisine. She had to give up the custom when the demand outgrew the size of her home. Lorraine has catered many events organizations and for special friends.

---

Charlie Means, from Minneapolis, has been in the gourmet housewares business for almost 30 years and is a representative for two companies that manufacture high quality pressure cookers. For more than 10 years he has been "cooking under pressure" in his own test kitchen, as well as dozens of kitchens in gourmet kitchen stores and cooking schools around the Midwest.

---

Deb Michaelree of Uncorked Wine And Tapas Bar And Restaurant began cooking in the 6th grade. Her single mom would leave her instructions and she would make dinner. She fell in love with cooking! She started her catering business --Catered Two in 1989 with a partner. The catering business started small, catering about 3 – 4 times a month. Her partner eventually went on to her own endeavors, and Deb now caters full time. In November of 2008 she opened Rapid City's first Tapas bar – Uncorked Wine And Tapas Bar And Restaurant.
Deb says, "As far as learning to cook, my experience comes from practice- lots of it. We research all kinds of food ideas and recipes, develop our own ideas and the rest is trial and error, but we get to eat the mistakes!"

---

Helen Nichols is a registered dietitian, a licensed nutritionist, a Certified Diabetes Educator and a Nationally Certified Weight Loss Consultant. She serves as the consulting dietitian to several healthcare facilities in the Black Hills. Helen has a passion for helping people with special diet needs and her interest in cooking and baking goes back to early childhood. "I used to spend hours in the kitchen preparing desserts from scratch. Now my time in the kitchen is spent preparing healthy foods my husband and I can enjoy all during the week."

---

Sergio Nunez is Executive Chef at Latchstring Inn of Spearfish. He is a member of the CIA, and the Black Hills Chefs Association. Sergio has a great deal of experience preparing ethnic cuisine from different cultures, including Asian, Latin American, French, Southwestern and Mediterranean. He was previously executive Chef at Jakes in Deadwood and then Executive Chef at Tiffany Grille after moving here from the Pacific Northwest.

---

Beth Poppen received her culinary, baking and pastry degrees at the Art Institutes International Minnesota in Minneapolis in 2005. While attending school she interned at Tryg's on Lake Calhoun. After graduation Beth worked in Tuscany, Italy before moving to the Black Hills and working at Sage Creek Grille as a Sous Chef. Beth is currently a wine and spirits representative for Johnson Brothers Western Wholesalers.

---

Jeff Slather is the pastry chef at the Colonial House Restaurant in Rapid City. A graduate of the Culinary Institute of Art in Denver, he creates all of his desserts and specialty breads from scratch. He is a member of the American Culinary Federation and is a Certified Working Pastry Chef. He has taught culinary classes through Community Education in Rapid City for many years.

---

Julie Smoragiewicz;learned to cook in her grandmothers' kitchens. Julie writes a food blog, Dakota Thyme, Adventures from a Prairie Kitchen, which pays tribute to talented cooks of yesterday and today. It connects readers and travelers to the myriad of local foods and products waiting to be discovered and enjoyed. Julie is active in the community and has helped to organize food and kitchen related events.

---

Clark Stone is sales representative for Wüsthof-Trident of America, Inc. Wüsthof is considered to be the cutlery of choice by professionals all over the world. Selling and servicing independent and national accounts, Clark teaches knife skills classes all across the Midwest, and will be ready to answer any questions you may have about high-end cutlery.

---

---

---

If you wish to register for classes or need further information, please call us at 605-341-5044 or if outside of Rapid City, call toll free 1-888-817-5078.